Breakfast Bowls

Ingredients:

To prepare the carrots:

2 medium carrots
2 teaspoons lemon juice
1 teaspoon extra virgin olive oil
1/4 teaspoon cumin
1/4 teaspoon coriander
Sea salt and freshly ground black pepper

For the yogurt sauce:
2 cups Greek yogurt, whole milk
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 cloves garlic
1/2 teaspoon sea salt
1/3 cup chives (reserve some for garnish)
1/3 cup fresh basil
1/4 cup fresh mint
Freshly ground black pepper

For the bowls:
Handful of lettuce
1 medium beetroot, very finely chopped
4 radishes, thinly sliced
2 small tomatoes, sliced
2 soft-boiled eggs
extra virgin olive oil oil, for sprinkling
sea salt and freshly ground black pepper

Instructions:

1. Make the soft-boiled eggs: Add water to a medium saucepan and bring to a boil over low heat. Using a slotted spoon, carefully lower the eggs into the water and cook over low heat for 7 minutes. Remove and immediately cool in a bowl of ice water for about 3 minutes. Once the eggs have cooled, tap the bottom of each egg to crack the shell slightly. Take a small spoon and gently slide it around the egg to loosen it and remove it from the shell. Set the peeled eggs aside.
2. Make the spicy carrot salad: Grate the carrots (this is easiest to do using the grating disc on a food processor). Then, place the carrots in a small bowl and mix with the lemon juice, olive oil, cumin, coriander, and a pinch of salt and pepper. Set aside and clean the food processor.
3. Make the yogurt sauce: In a food processor, blend the yogurt, lemon juice, olive oil, garlic, and salt. Add the chives, basil, and mint and blend until combined.
4. Make the breakfast bowls: Combine the salad greens, carrots, beets, radishes, tomatoes, and soft-boiled eggs. Drizzle the bowls with olive oil and season with salt and pepper. Serve with the yogurt sauce.
5. Store the remaining yogurt sauce in the refrigerator for up to 3-4 days. It’s great for dipping vegetables, spreading on sandwiches, or topping salads.

Yield: 2 servings
Recipe: loveandlemons.com